CN115136989A

CN115136989A - Preparation method of red bean, coix seed and sago pudding

Info

Publication number: CN115136989A
Application number: CN202210810534.5A
Authority: CN
Inventors: 张秉琦; 曲雯雯; 孙方达; 王梓溢
Original assignee: Northeast Agricultural University
Current assignee: Northeast Agricultural University
Priority date: 2022-07-11
Filing date: 2022-07-11
Publication date: 2022-10-04

Abstract

The invention discloses a preparation method of red bean, coix seed and sago pudding, and belongs to the technical field of food processing. The red bean, the coix seed and the sago are used as main solid raw materials, the chickpea powder and the milk powder are used for preparing a liquid base, the xylitol is added to be used as a sweetening agent, and the novel sago pudding is prepared by a plurality of modern food processing technologies and is balanced in nutrition and rich in taste. The invention has the advantages of high protein, low fat and the like, and is particularly suitable for vegetarians and people with high protein demand.

Description

Preparation method of red bean, coix seed and sago pudding

Technical Field

The invention relates to red bean, coix seed and sago pudding and a preparation method thereof, belonging to the technical field of food processing.

Background

The red bean and coix seed tea has the effects of tonifying spleen and nourishing stomach, clearing heat and expelling pus, but has long preparation time and slightly bitter taste; the sago pudding is a product which is popular among consumers in recent years, and generally takes fruits as a main solid raw material and coconut milk or milk as a liquid base. The invention integrates the advantages of the two products, aims at medicine and food homology and nutrition health, combines the sago syrup with the red beans and the pearl barley, and develops the novel sago syrup with balanced nutrition and rich taste.

The red bean, coix seed and sago pudding is a new product with balanced nutrition and rich taste. Unlike some commercial sago pudding with fruit as main material, the present invention uses red bean and coix seed as characteristic material and milk powder and chickpea powder as liquid base. In addition, the xylitol is used as a sweetening agent, so that the burden of excessive sugar intake of consumers is avoided. The strong bean fragrance of the chickpea powder and the faint scent of the red beans and the coix seeds form the unique fragrance of the invention.

Disclosure of Invention

The invention aims to meet the diversified requirements of modern consumers, and aims to research and manufacture a red bean and coix seed sago milk with balanced nutrition and rich taste, which is a novel red bean and coix seed sago milk prepared by taking sago, red bean and coix seed as main solid raw materials and taking soybean milk powder prepared by milk powder and chickpea powder as a liquid base raw material. According to the invention, through a single-factor experiment and an orthogonal experiment, the raw material ratio, the pre-boiling time and the high-temperature sterilization time corresponding to the optimal product quality are determined, and the process parameters are optimized. Through the research and implementation of the invention, the situation that the types of the commercial sago products are single is expected to be changed after the red bean pearl barley sago products are put on the market, so that the invention is approved by consumers and has considerable profit margin.

The purpose of the invention is realized by the following technical scheme:

a preparation method of red bean, coix seed and sago pudding comprises the following steps: soaking the raw materials, pre-cooking, brewing, mixing, homogenizing, sterilizing, filling and the like.

Drawings

Fig. 1 is a process flow chart of a preparation process of red bean, coix seed and sago pudding.

Figure 2 effect of xylitol addition on the sensory score of sago pudding.

Figure 3 effect of pasteurization time on the sensory score of the sago pudding.

Detailed Description

The technical solutions of the present invention are further described below with reference to the drawings, but the present invention is not limited thereto, and modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Example 1

(1) Preparing a solid raw material: washing small red beans till the small red beans are clean, soaking the small red beans in drinking water for 2 to 3 hours, and pre-boiling the small red beans for 9min, wherein the addition amount (w/w) is 8 percent; washing the coix seeds till the coix seeds are clean, soaking the coix seeds in drinking water for 4 to 5 hours, and then precooking for 20min, wherein the addition amount (w/w) is 8 percent; after being washed to be clean, the white fungus is soaked and soaked in drinking water for 1-2 min and manually cut up, and the addition amount (w/w) is 3 percent; washing sago until the sago is clean, pre-boiling for 5min, wherein the addition amount (w/w) is 7%; the sweet corn and the coconut should be drained to avoid the liquid base from layering due to outflow of juice. The materials are mixed evenly according to the proportion.

(2) Preparation of liquid substrate: the blending ratio of the chickpea powder to the drinking water is 1:100, the temperature of the drinking water is 70-80 ℃, and the addition amount (w/w) of the chickpea powder solution is 20%; the milk powder and the drinking water are mixed as the following steps: 10, the temperature of the drinking water is 70-80 ℃, and the adding amount (w/w) of the milk powder solution is 45%. And uniformly mixing the chickpea powder solution and the milk powder solution. Adding sodium tripolyphosphate, xanthan gum, citric acid, vitamin C and xylitol into the mixed solution of chickpea powder and milk powder. The addition amount (w/w) of sodium tripolyphosphate was 0.08%, the addition amount (w/w) of xanthan gum was 0.05%, the addition amount (w/w) of citric acid was 0.1%, the addition amount (w/w) of vitamin C was 0.06%, and the addition amount (w/w) of xylitol was 5%. The homogenizing pressure of the liquid substrate is 20-25 MPa, the temperature is controlled at 60-70 ℃, and the homogenizing time is 15-20 min.

(3) Empty tank treatment: and (4) checking and accepting the empty tin cans of the tinplate cans, washing the empty tin cans qualified in the checking and accepting process by using manual hot water, disinfecting the empty tin cans in boiling water for 30-60 seconds, standing upside down, and draining the water for later use.

(4) Filling and sterilizing: the air is exhausted by adopting a thermal exhaust mode, and the food is filled at the temperature of 70-75 ℃ to ensure that the central temperature of the food is above 70 ℃. After sealing, the thickness of the turned edge should be 1.25-1.65 mm, and the height of the top gap should be 3-5 mm. Sterilizing by pressurized steam sterilization for 30min when the temperature of the center in the tank reaches 100 deg.C and is maintained stable. The temperature reduction is carried out by gradient spraying, and the temperature is set to be 85-55-25 ℃.

Example 2

(1) Preparing a solid raw material: washing small red beans till the small red beans are clean, soaking the small red beans in drinking water for 2 to 3 hours, and then pre-boiling the small red beans for 9 minutes, wherein the addition amount (w/w) is 8 percent; washing the coix seeds till the coix seeds are clean, soaking the coix seeds in drinking water for 4 to 5 hours, and pre-boiling the coix seeds for 20 minutes, wherein the addition amount (w/w) is 8 percent; after being washed to be clean, the white fungus is soaked and soaked in drinking water for 1-2 min and manually cut up, and the addition amount (w/w) is 3 percent; washing sago until the sago is clean, pre-boiling for 5min, wherein the addition amount (w/w) is 7%; the sweet corn and the coconut have to be drained to avoid the liquid base from layering due to the outflow of juice. The materials are mixed evenly according to the proportion.

(2) Preparation of liquid substrate: the blending ratio of the chickpea powder to the drinking water is 1:100, the temperature of the drinking water is 70-80 ℃, and the addition amount (w/w) of the chickpea powder solution is 20%; the milk powder and the drinking water are mixed as the following steps: 10, the temperature of the drinking water is 70-80 ℃, and the adding amount (w/w) of the milk powder solution is 45%. Mixing the chickpea powder solution and the milk powder solution uniformly. Adding sodium tripolyphosphate, xanthan gum, citric acid, vitamin C and xylitol into the mixed solution of chickpea powder and milk powder. The addition amount (w/w) of sodium tripolyphosphate is 0.08%, the addition amount (w/w) of xanthan gum is 0.05%, the addition amount (w/w) of citric acid is 0.1%, the addition amount (w/w) of vitamin C is 0.06%, and the addition amount (w/w) of xylitol is 5%. The homogenizing pressure of the liquid substrate is 20-25 MPa, the temperature is controlled at 60-70 ℃, and the homogenizing time is 15-20 min.

(3) Empty tank treatment: and (4) checking and accepting the empty glass tank, wherein the empty glass tank which is qualified in the checking and accepting is scrubbed by manual hot water, sterilized in boiling water for 30-60 seconds, and drained for later use after being inverted.

(4) Filling and sterilizing: the air is exhausted by adopting a thermal exhaust mode, and the food is filled at the temperature of 75-80 ℃ to ensure that the central temperature of the food is above 75 ℃. The sealing is carried out by adopting a spiral can sealing method, and the height of a top gap after sealing is 3-5 mm. Sterilizing by pressurized steam sterilization for 30min when the temperature of the center in the tank reaches 100 deg.C and is kept stable. The temperature reduction is carried out by gradient spraying, and the temperature is set to be 75-55-35 ℃.

Claims

1. A preparation method of red bean, coix seed and sago pudding is characterized by comprising the following steps: the method comprises the following steps: soaking semen Phaseoli and Coicis semen in drinking water, and precooking; step two: soaking Tremella in drinking water, and cutting; step three: precooking sago; step four: mixing the materials obtained in the first step, the second step and the third step with sweet corn and coconut; step five: brewing chickpea powder; step six: preparing milk powder; step seven: uniformly mixing the materials obtained in the fifth step and the sixth step with xylitol, citric acid, vitamin C, sodium tripolyphosphate and xanthan gum, and homogenizing; step eight: and (5) mixing the materials obtained in the fourth step and the seventh step, and then cooking, sterilizing and filling.

2. The method according to claim, wherein the small red bean in the first step is allowed to foam for 2-3 hours, the pre-cooking time is 9 minutes, and the addition amount (w/w) is 5%; the soaking time of the coix seed is 4-5 hours, the precooking time is 20 minutes, and the addition amount (w/w) is 5 percent.

3. The preparation method according to the claim, characterized in that the tremella in the second step has a foaming time of 1-2 minutes and an addition amount (w/w) of 3%.

4. The process according to claim, wherein the precooking time of sago in step III is 5 minutes and the addition (w/w) is 7%.

5. The preparation method of claim, wherein the blending ratio of chickpea powder to drinking water in the fifth step is 1:100, the temperature of the drinking water is 70-80 ℃, and the addition amount (w/w) of the chickpea powder solution is 20%.

6. The preparation method according to the claim, characterized in that the milk powder and the drinking water in the sixth step are mixed as the ratio of 1:10, the temperature of the drinking water is 70-80 ℃, and the adding amount (w/w) of the milk powder solution is 45%.

7. The method according to claim, wherein the amount of sodium tripolyphosphate (w/w) is 0.08%, xanthan gum (w/w) is 0.05%, citric acid (w/w) is 0.1%, vitamin C (w/w) is 0.06%, and xylitol (w/w) is 5% in step seven.